Polenta With Wild Mushrooms

This dish is best with the combination of shiitake, button, oyster and portobello mushrooms. You can also add a few drops of white wine to the mushroom mixture while frying for added flavor.


Ingredients for Mushrooms

1 tbsp. butter
1 tbsp. olive oil
1/2 lb. sliced mushrooms
2 cloves garlic, minced
2 tbsp. finely chopped parsley
Salt and pepper

Ingredients for Polenta

2 1/2 cups water
1/2 tsp. salt
3/4 cup instant polenta
1/2 cup grated parmesan cheese
1 tbsp. butter
crumbled gorgonzola

Heat butter and oil in frying pan over medium heat until it begins to foam. Increase heat to high and add mushrooms. Cook, stirring until mushrooms are golden. Add garlic, herbs and salt and pepper to taste.

In a large saucepan, bring water and salt to a boil. Gradually add polenta, stirring continuously until creamy. Grate fresh parmesan cheese with a hand cheese grater and toss in with butter. Serve polenta in wide pasta bowls, top with mushrooms and gorgonzola.

Posted in Dinner Recipes

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